Subject: Chemical sciences
Year: 2021
Type: Article
Type: PeerReviewed
Title: Electrochemical Determination of Antioxidant Capacity of Traditional Homemade Fruit Vinegars Produced with Double Spontaneous Fermentation
Author: Cocevska, Maja
Author: Jancovska Seniceva, Elizabeta
Author: Kostadinovic Velickovska, Sanja
Author: Naumova-Letia, Galaba
Author: Mirceski, Valentin
Author: Rocha, João
Author: Esatbeyoglu, Tuba
Abstract: In the current study, the antioxidant activity of traditional homemade fruit vinegars (HMV) was estimated by measuring the rate of homogeneous redox reaction with 2,2’‐azino‐bis‐3‐ethylbenzothiazoline‐6‐sulfonic acid radical cation (ABTS•+) using cyclic voltammetry. The antioxidant capacity of six HMV produced using traditional methods and the physicochemical characterization were measured in different vinegar production steps throughout a double spontaneous fermentation process, i.e., without any addition of yeasts or acetic acid bacteria. Their antioxidant capacity was compared with seven fruit commercial vinegars (ComV). Furthermore, the antioxidant capacity was independently measured with the TEAC (Trolox equivalent antioxidant capacity) assay, aiming at correlating with the electrochemical experimental data. Obtained results from both methods, the electrochemical and TEAC assays, interestingly indicated that all HMV have at least 10 times higher antioxidant activity than ComV. Furthermore, the large range of values for antioxi‐ dant capacity in samples of commercial vinegars from apples attested the importance of the raw material quality and technological procedures. The positive correlation between total phenolic content and antioxidant capacity measured by the two type of assays indicated that rose hip homemade vinegar (HMV5) has the highest antioxidant capacity. In contrast, the lowest levels of phenolic com‐ pounds and antioxidant capacity were found in apple and persimmon homemade vinegars (HMV1 and HMV6, respectively) which indicated that the type of fruit is crucial towards the production of high‐quality vinegars. In this way, the use of traditional processes for the production of fruit vinegars proved to be very promising in terms of producing differentiated vinegars and, concomitantly, reaching high levels of health‐promoting antioxidant capacities.
Publisher: Multidisciplinary Digital Publishing Institute - MDPI
Relation: https://eprints.ugd.edu.mk/28453/
Identifier: oai:eprints.ugd.edu.mk:28453
Identifier: https://eprints.ugd.edu.mk/28453/1/microorganisms-09-01946.pdfIdentifier: Cocevska, Maja and Jancovska Seniceva, Elizabeta and Kostadinovic Velickovska, Sanja and Naumova-Letia, Galaba and Mirceski, Valentin and Rocha, João and Esatbeyoglu, Tuba (2021) Electrochemical Determination of Antioxidant Capacity of Traditional Homemade Fruit Vinegars Produced with Double Spontaneous Fermentation. Microorganisms. ISSN 2076-2607
